After my return from Brazil, still recovering from my last Feijoada session, I decided to try this masterpiece at home.
Sure I was a little light on the offal front, all I had to my name was a hock, some cured fatty sausage and the motivation to eat.
So it started with a big pot.
The black beans were soaked overnight, penty of onions, pepper, bay, garlic, pig...
Simmer for hours, I think 3 or 4. Basically until it smells like it looks.
Time to plate up
Bom dia!
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